Preheat the grill to medium heat.

In a small bowl, mix the mayonnaise, lime juice, and fresh cilantro until smooth. Refrigerate until ready to use.

Season the salmon with salt and black pepper, then drizzle with olive oil. Grill until cooked through, reaching an internal temperature of 145°F (63°C).

Toast the brioche buns on the grill, in a toaster oven, or under a broiler until lightly golden.

Spread the cilantro lime mayo on both halves of the toasted buns. Layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.

In a bowl, gently toss the cannellini beans and arugula with olive oil, lemon juice, salt, and black pepper until evenly coated.

Warm the sauerkraut in a small saucepan over medium heat until heated through.

Prepare the cinnamon almond milk by warming the almond milk gently and stirring in the ground cinnamon until well combined.

Serve the hot salmon sandwich with the white bean and arugula salad, warm sauerkraut, and cinnamon almond milk.